Saute onions, mushrooms and pepper in oil about five minutes or until brown. Crank up to high heat and add eggplant, tomatoes, then parsley (one ingredient at a time to maintain high heat). Simmer in large covered deep skillet approximately 20 to 25 minutes until eggplant is tender. Uncover and reduce liquid by slow boiling. Combine eggs and cheese. Spoon 1/2 the eggplant mixture into 2-1/2 quart casserole dish and cover with 1/2 the cheese mixture. Repeat and bake for 25 minutes at 375F.
Cajun Country -- New Iberia, Louisiana